For the topping

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

85g dried apricot, finely chopped

85g toasted flaked almond, plus a few extra to decorate

25g caster sugar

2 tbsp apricot jam

Method

Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

Heat oven to 200C/180C fan/gas 6 and grease a deep 21 or 23cm cake tin. Tip the risen dough out onto a lightly floured surface and knead for a few secs. Roll out the dough to a rough 20 x 30cm rectangle. Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar. Roll up firmly like a Swiss roll from one of the long sides – dampening the open edge to help it stick if you need to. Cut into 8 even slices with a sharp knife, shape into 8 round pinwheels, then arrange in the tin, cut-side up. Cover with a clean, damp tea towel and prove in a warm place for about 20 mins until roughly doubled in size.

Bake the buns for 10 mins, then lower oven to 180C/160C fan/gas 4. Cook for 10 mins more until golden brown. Melt the jam with 1 tbsp water, brush all over the buns, then sprinkle with a few more flaked almonds.

I cannot remember if I ever made this kind of bread before, but if not it was a very creditable first attempt! (If anyone edits these recipes, though, I would point out the irritating omission of salt from the ingredients list. It's in the text, but the two really need to match up...)

These are so good! I increased the quantity of the ingredients enough to get 12 buns and I made the dough in my bread machine - a real time saver, as well as a guarantee that the dough will be the right consistency. We will definitely be enjoying this recipe again!

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